Turkey Mostaccioli Bake Recipes

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TURKEY BOLOGNESE WITH PENNE



Turkey Bolognese with Penne image

This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.

Provided by TCmofo

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g

TURKEY MACARONI BAKE



Turkey Macaroni Bake image

"A co-worker gave me this recipe when we were discussing quick-and-easy ways to use leftover turkey," recalls Cherry Williams of St. Albert, Alberta. "The mild cheesy casserole is a hit with my family. And it doesn't get much easier than this...you don't even have to cook the macaroni first!"

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 7

2 cups cubed cooked turkey
1-1/2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup 2% milk
1 can (8 ounces) mushroom stems and pieces, drained
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a large bowl, combine turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish. , Cover and bake until macaroni is tender, 60-65 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 359 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 804mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

TURKEY MOSTACCIOLI BAKE



Turkey Mostaccioli Bake image

"I often serve this for dinner parties and always get tons of compliments," writes Donna Ebert from Richfield, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked mostaccioli
1/2 pound lean ground turkey
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/3 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free cottage cheese
1 teaspoon dried marjoram
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain if necessary. , Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli., Spread 1/2 cup meat sauce into an 11x7-in. baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (dish will be full)., Bake, uncovered, at 350° for 30-40 minutes or until bubbly and heated through.

Nutrition Facts : Calories 278 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 607mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

GROUND TURKEY PASTA BAKE (HEALTHY CASSEROLE)



Ground Turkey Pasta Bake (Healthy Casserole) image

Ground Turkey Pasta Bake is a healthy casserole made with ground turkey meat, whole wheat pasta, kale, and a light sprinkling of bubbly melty cheese. This is an easy restaurant-quality dinner made with kitchen staples!

Provided by Olena Osipov

Categories     Casserole

Time 45m

Number Of Ingredients 19

1 lb ground turkey (extra lean)
3 cups (10 oz) whole wheat penne/fusilli pasta (uncooked)
4 - 5 cups kale ( stems removed & chopped)
1 large onion ( finely chopped)
4 large garlic cloves ( minced)
1 tbsp olive oil ( extra virgin)
1 tbsp oregano (dried)
1 tsp rosemary (dried)
1 tsp basil (dried)
Pinch of red pepper flakes
1/2 tsp salt
Ground black pepper ( to taste)
28 oz tomato sauce (low sodium)
1 tbsp honey or maple syrup
1 tbsp balsamic vinegar
1 cup pasta water
2 cups 6 oz mozzarella cheese (shredded & divided)
1/3 cup Italian parsley (chopped)
Cooking spray (I use Misto)

Steps:

  • Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
  • In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 - 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
  • Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
  • Now add cooked pasta and stir to combine more.
  • Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
  • Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!

Nutrition Facts : Calories 348 kcal, Sugar 6 g, Sodium 489 mg, Fat 9 g, SaturatedFat 4 g, Carbohydrate 39 g, Fiber 5 g, Protein 28 g, Cholesterol 48 mg, ServingSize 1 serving

EASY BAKED MOSTACCIOLI



Easy Baked Mostaccioli image

Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.

Provided by Alyssa Buschman

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
1 (16 ounce) package mostaccioli pasta
1 pound ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  • Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
  • Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g

BAKED MOSTACCIOLI WITH TURKEY AND SPINACH



Baked Mostaccioli With Turkey and Spinach image

This is an adaptation of a recipe from Club Running magazine. It makes a very hearty dinner. The resulting casserole is thick, not at all runny, so you may want to add sauce or reduce pasta if you prefer it wetter. The cook time includes the sauce and pasta as well as the casserole itself.

Provided by cathianne

Categories     One Dish Meal

Time 55m

Yield 8 , 8-10 serving(s)

Number Of Ingredients 12

16 ounces mostaccioli pasta
1 lb ground turkey
1 tablespoon minced garlic
28 ounces crushed tomatoes
1 teaspoon sage
1 teaspoon thyme
1 tablespoon basil
1/2 teaspoon chili pepper flakes
1/4 teaspoon ground black pepper
10 ounces frozen chopped spinach, thawed and drained
15 ounces low-fat ricotta cheese
16 ounces low fat mozzarella, shredded

Steps:

  • Bring water to a boil for pasta and cook according to directions. Rinse in cold water and set aside.
  • While water is boiling for pasta, brown the turkey in a large skillet. Add garlic and cook until the turkey is no longer pink.
  • Add crushed tomatoes and remaining spices. Cook at medium heat until bubbling. Add spinach and continue to heat until the sauce is thick.
  • In a bowl, combine the ricotta cheese and half of the mozzarella.
  • Mix pasta and sauce in a 10x15 pyrex-type dish. Spoon clumps of the cheese mixture over the pasta and sauce mixture and gently spread. Sprinkle remaining cheese over the casserole.
  • Bake covered for 20 minutes at 375°F Uncover and bake for another 10 - 15 minutes. If cheese is not brown, turn oven to broil for NO MORE THAN 2 minutes.

Nutrition Facts : Calories 484.1, Fat 14.8, SaturatedFat 7.1, Cholesterol 75.5, Sodium 545.4, Carbohydrate 53.4, Fiber 4.8, Sugar 2.4, Protein 35.4

BAKED MOSTACCIOLI



Baked Mostaccioli image

Do it like Donatelli's, and don't skimp on the cheese.

Provided by Food Network

Categories     main-dish

Yield Makes 3 quarts sauce and 4 servings

Number Of Ingredients 22

1/4 cup vegetable oil, divided
2 pounds lean ground beef
1 tablespoon minced garlic
Kosher salt
1 teaspoon freshly ground black pepper
1 small onion, diced
2 (12-ounce) cans tomato paste
1 (29-ounce) can tomato puree
1 (15-ounce) can crushed tomatoes, with juice
1 tablespoon beef base, such as Better Than Bouillon
1 tablespoon chicken base, such as Better Than Bouillon
1/2 cup grated Parmesan cheese
2 teaspoons steak seasoning, such as McCormick's Montreal Steak Seasoning
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried parsley
Vegetable oil, for the baking dish
1 pound dried mostaccioli, cooked al dente
3 1/2 to 4 cups meat sauce, warm or at room temperature
2 1/2 cups shredded whole-milk mozzarella cheese
2 1/2 cups shredded sharp Cheddar cheese
Shredded or grated Parmesan cheese, for garnish

Steps:

  • 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
  • 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
  • 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
  • 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
  • 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

CREAMY TURKEY CASSEROLE



Creamy Turkey Casserole image

Turkey Casserole is creamy, comforting, and quick to make!

Provided by Holly Nilsson

Categories     Casserole     Dinner     Entree     Main Course     Turkey

Time 1h10m

Number Of Ingredients 13

3 cups uncooked penne (or medium pasta)
3 tablespoons butter
1 onion ( finely diced)
8 ounces mushrooms (sliced)
2 cloves garlic (minced)
10 ¾ ounces condensed cream of chicken soup
1 ⅓ cups milk
½ teaspoon seasoned salt
½ teaspoon dried basil
1 cup havarti cheese (or swiss cheese, shredded )
3 cups cooked turkey
¼ cup seasoned bread crumbs
2 tablespoons butter (melted)

Steps:

  • Heat oven to 375°F. Combine topping ingredients and set aside.
  • Cook pasta al dente according to package directions.
  • Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
  • In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
  • Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
  • Bake 30-35 minutes or until hot and bubbly.

Nutrition Facts : Calories 393 kcal, Carbohydrate 13 g, Protein 26 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 102 mg, Sodium 1080 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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